American researchers have developed a view of seaweed with the taste of bacon

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    Dals

    Researchers at Oregon State University have developed and patented a new strain of seaweed palmaria palmata, known as dals. The new species of algae is translucent, has a red color, contains a lot of protein and grows very quickly. But its main feature - fried dals has the taste and smell of bacon.

    It's funny that the biologists' original goal was to remove mollusk food called abalone, which Asian gourmets really appreciate. The original dals grows wild on the northern shores of the Pacific and Atlantic oceans. For centuries, this alga has been used as a snack and as a rich source of dietary fiber (especially in Iceland). The earliest mention of eating it was made 1400 years ago.

    Work on the development of a new strain of algae was carried out for 15 years by Chris Langdon and his team of scientists. The resulting algae looks like a red translucent lettuce. It has a lot of minerals, vitamins and antioxidants, and its dry weight contains as much as 16% of proteins.

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    Abalone

    Technology Dulce cultivation and abalone ( abalone ) on an industrial scale has already been successfully tested in Hawaii by Big Island Abalone Corporation. The idea of ​​using dals as a food for Langdon was accidentally prompted by his colleague, who was looking for new material for the work of his students.

    So far, no one has yet set about growing these seaweed for sale as a food or food supplement, but experiments involving several Portland chefs have confirmed the great potential of the seaweed as a new food.

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    Original dals

    “In Europe, it is added as a powder in a smoothie and sprinkled with food,” says Langdon. - In its fresh form, it is not yet used. But the thing turned out to be unique. When you fry it, which I have personally done, it tastes just like bacon, and not at all like seaweed. And he has a strong enough smell of bacon. "

    Vegetarians rejoice.

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